Home > Kuliner > BASIC APPLE PIE RECIPE

BASIC APPLE PIE RECIPE

8 servings

This is my mom’s recipe for apple pie (I’ve even successfully made it a few times!)   You can make the crust or you can use a premade one.

Apple pie

CRUST (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

  • Measure the flour, sugar and salt togetherl.  Stir to combine.
  • Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.  Don’t over mix them.
  • Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
  • Turn the dough onto a lightly floured surface, knead it together, then divide in half.
  • Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
  • Roll out one of the disks on a lightly floured surface until you have a circle that’s about 12 inches in diameter.
  • Put the circle in a 9″ pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
  • Add filling (see below)
  • Roll out the second ball of dough and cover top.  Use a fork or your fingers to pinch the edges together.  cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

  • Heat oven to 425 degrees.
  • Peel, core and slice the apples.  Try to keep the size of the slices even.
  • Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
  • Stir in apples.
  • Pour into pastry-lined pie plate.
  • Dot with margarine.
  • Cover with top crust and seal the edges. Cut slits in the top.
  • OPTIONAL:  Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
    • Remove foil during last 15 minutes of baking.
  • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Categories: Kuliner Tags: , , , ,
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: